Beetroot Salad with Cumin and Orange Dressing

Beetroot Salad with Cumin and Orange Dressing


  • 400g pkt baby beetroot
  • 240g pkts baby spinach & rocket
  • 1 red onion, thinly sliced
  • 1/2 cup pecans or walnuts, toasted, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons cumin seeds, toasted, lightly crushed
  • 1 teaspoon wholegrain mustard
  • 100g marinated feta, crumbled


Step 1

Heat a covered barbecue on medium. (Alternatively, preheat oven to 180C.) Wrap each beetroot in foil. Place in a small roasting dish. Roast in barbecue using indirect heat, or in oven, for 30 mins or until tender. Set aside for 15 mins to cool.

Step 2

Wearing gloves to avoid staining your hands, peel and cut into wedges.

Step 3

Combine spinach and rocket, onion, pecan and beetroot in a serving bowl.

Step 4

Place oil, orange juice, vinegar, cumin and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with feta.